Membrillo (Sweet Quince Paste)
User Reviews
4.9
Membrillo (Sweet Quince Paste)
Description
Membrillo, or sweet quince paste, begins by simmering peeled and cored quince chunks with sugar, lemon juice, and water until the mixture reaches a high temperature near 220°F and thickens significantly. The quince changes from pale to deep ruby red during cooking, signaling caramelization and flavor development. A plate test confirms the readiness by checking if a cooled drop wrinkles when pushed.
Once cooked, the mixture is pureed until smooth and poured into a greased dish to cool to room temperature, then refrigerated for up to two days to set fully. The resulting paste has a firm but tender consistency and a sweet, floral fruit flavor characteristic of quince.
Membrillo slices are traditionally served alongside sharp cheeses like Manchego, balancing savory and sweet elements in tapas or as a dessert. It can also be cut into small cubes and dehydrated with sugar for a chewy confection.
Ingredients
- 2.25 pounds quince , washed (remove any of the fuzz), peeled, cored and diced in 3/4 inch chunks (total weight is *after* peeling/coring) (if quince is unavailable, ask the produce manager if they can order it)
- 3 1/2 cups granulated sugar white
- 2 tablespoons lemon juice
- 1 cup water
Instructions
- Place all the ingredients in a medium pot over medium heat. Stirring occasionally, once the sugar has melted and the mixture begins to bubble, simmer uncovered for an hour or so, stirring occasionally, until the candy thermometer reads 220 degrees F. This doesn't always guaranteed it's ready, so at this point also do a plate test to make sure the mixture is done: Spoon a little of the liquid onto a cold plate and wait a couple of minutes. Push the liquid with your finger and if it wrinkles it is ready. If it doesn't, continue to simmer and re-test. The quince will increasingly change into a deep ruby red color.
- Grease a 8x8 inch glass baking dish. Puree the mixture with an immersion blender or blend in a Vitamix or similar until smooth. Pour the hot mixture into the greased baking dish and smooth the top. Let it cool to room temperature, then cover with plastic wrap and refrigerate for 24-48 hours until firm. Invert the membrillo / quince paste onto a platter (you may need to gently pry it out with a knife). Note: Some recipes call for placing the membrillo in an oven at low temp (125 degrees F) for 8+ hours to firm it up. This membrillo is already firm and perfectly sliceable. If you prefer it even firmer, proceed with dehydrating it.Cover with plastic wrap and store in the fridge for up to 3 months or longer. For longer storage membrillo can be frozen well-wrapped for up to a year. Makes one 8x8 inch square of quince paste.Serve with hard and semi-hard cheeses (Manchego is classic) and bread and crackers.
Notes
- For candy-like quince pieces, cut the set membrillo into small squares and dehydrate at 125°F until firm, then roll in sugar.
- Test the cooking progress with the plate test to achieve the right consistency.
- Refrigerate the quince paste after cooling for 24 to 48 hours before serving.
- Wash the quince and remove any fuzz before peeling and dicing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 32Serving
Amount Per Serving
Calories 103 kcal
% Daily Value*
| Calories | 103kcal | 5% |
| Carbohydrates | 27g | 9% |
| Protein | 0.1g | 0% |
| Fat | 0.1g | 0% |
| Saturated Fat | 0.003g | 0% |
| Polyunsaturated Fat | 0.02g | 0% |
| Monounsaturated Fat | 0.01g | 0% |
| Sodium | 2mg | 0% |
| Potassium | 64mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 13IU | 0% |
| Vitamin C | 5mg | 6% |
| Calcium | 4mg | 0% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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